Spaghetti Squash


Bridget picked out this recipe for spaghetti squash that I made for dinner a couple nights ago. I have to say that I was a bit nervous about eating a squash for dinner at first! But it turned out to be something we all really enjoyed a lot (so much so we are having the other half again this week!), and was very filling!


  • 1 spaghetti squash
  • 1 c. grated cheddar cheese
  • 1 c. grated zucchini
  • 1 c. tomato sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. basil, crushed
  • Dash of garlic powder
  • 2 tbsp. Parmesan cheese, grated

Cut squash in half, clean out seeds. Place cut side up in microwave safe dish with 1/4 cup water. Cover with clear wrap and cook 7 to 8 minutes. Run fork over inside of cooked squash to get spaghetti-like strands. Scoop out spaghetti from 1/2 squash. Add cheese, zucchini, tomato sauce, salt, pepper, basil and garlic powder. Mix well and spoon back into empty squash. Sprinkle on Parmesan cheese. Bake 350 degrees for 20 minutes.

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